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当前位置: 首页 > 文章 > 四种生鲜乳营养成分的比较分析 中国食物与营养 2018 (09) 57-61
Position: Home > Articles > Comparative Analysis on Nutritional Components in Four Kinds of Raw Milk Food and Nutrition in China 2018 (09) 57-61

四种生鲜乳营养成分的比较分析

作  者：
范丽霞;李腾;赵善仓;丁蕊艳
关键词：
生鲜乳;营养成分;主成分分析;判别分析
摘  要：
目的:对牛乳、山羊乳、水牛乳、骆驼乳四种生鲜乳的营养成分进行比较分析。方法:采集牛乳、山羊乳、骆驼乳、水牛乳各50份,按照国家标准测定四种生鲜乳中蛋白质、脂肪、18种氨基酸和10种脂肪酸含量,并对数据进行方差分析、主成分分析和判别分析。结果:不同哺乳动物来源生鲜乳的营养成分差异显著,具有各自的指纹特征,其判别分析的交叉检验正确判别率为99.5%。结论:上述营养成分含量可作为鉴别牛乳、山羊乳、骆驼乳、水牛乳的指纹信息指标。
译  名：
Comparative Analysis on Nutritional Components in Four Kinds of Raw Milk
作  者：
FAN Li-xia;LI Teng;ZHAO Shan-cang;DING Rui-yan;Institute of Quality Standards and Testing Technology for Agricultural Products,Shandong Academy of Agricultural Sciences/Key Laboratory of Food Quality and Safety Testing Technology of Shandong Province;
单  位：
FAN Li-xia%LI Teng%ZHAO Shan-cang%DING Rui-yan%Institute of Quality Standards and Testing Technology for Agricultural Products,Shandong Academy of Agricultural Sciences/Key Laboratory of Food Quality and Safety Testing Technology of Shandong Province
关键词：
raw milk;;nutritional component;;principal component analysis;;discriminant analysis
摘  要：
Objective To analyze comparatively the nutritional components in cow,goat,buffalo and camel's milk. Method Totally50 cow milk,goat milk,camel milk and buffalo milk each were collected to analyze their nutritional components. Protein,fat,18 kinds of amino acids and 10 kinds of fatty acids in four raw milk were measured according to the national standard and the test data were analyzed by analysis of variance,principal component analysis and discriminant analysis. Result The nutritional components of raw milk from different mammals had their own fingerprint characteristics,and the correct discrimination rate was 99. 5%. Conclusion The above mentioned nutritional components could be used as the fingerprint information index for identifying cow milk,goat milk,camel milk and buffalo milk.

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